Crispy Chicken Strips
Servings 2 - 3
Equipment
- Large Cast Iron Skillet or Large Nonstick Skillet
- Baking Sheet with a Wire Rack
Ingredients
Chicken Strips:
- 1 chicken breast cut into thin strips (you can also use chicken tenders)
- ¾ cup panko crumbs
- ¼ cup fresh parmesan finely grated
- ¼ cup flour
- 1 egg very well-whisked
- Garlic powder to taste
- Dried parsley to taste
- Sea salt and freshly cracked pepper to taste
- 2-3 tbsp vegetable oil more if needed
- Fresh parsley finely chopped
Dipping Ideas:
- Barbecue sauce Click the link above for the recipe
- White barbecue sauce Click the link above for the recipe
- Hot Honey Click the link above for the recipe
- Poblano cream sauce Click the link above for the recipe
- Ranch dressing Click the link above for the recipe
- Blue cheese dressing Click the link above for the recipe
- Thousand Island dressing Click the link above for the recipe
Instructions
- Make a breading assembly line with three separate, shallow bowls. First, combine the panko crumbs and Parmesan cheese in a shallow bowl and season with garlic powder, dried parsley, sea salt, and freshly cracked black pepper to taste; mix well.
- Next, pour the flour into a bowl, then season with garlic powder, dried parsley, sea salt, and freshly cracked black pepper to taste; mix well.
- Finally, in a third bowl, whisk the egg, then season it with garlic powder, dried parsley, sea salt, and freshly cracked black pepper to taste, until well combined.
- Dredge the chicken strips by dipping each strip (using a fork) into the flour mixture.
- Next, coat in the egg mixture, then press them firmly into the panko mixture on both sides until evenly coated. Place in a single layer on a plate.
- Place the coated chicken strips, uncovered, in the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the coating really adhere to the chicken.
- Cook the chicken strips by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken strips directly into the HOT skillet and cook for 2 minutes, or until golden brown, cooking in batches so you don’t overcrowd the pan.
- Carefully flip the chicken strips over to cook for another 2-3 minutes, or until golden brown, then remove to a wire cooling rack. Finish with the remaining chicken strips, if necessary. Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining chicken.
- Finish the chicken strips by sprinkling them with fresh chopped parsley, then serve with barbecue sauce, ranch dressing, or your desired dipping sauce on the side. Enjoy.